Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Best meat for winter roasting

Anthony Puharich

Anthony Puharich

'Tis the season to be roasting; how about something new to stick in the oven this Sunday?

Ask your butcher to prepare a whole point-end piece of rump, which will be tender, juicy and full of flavour.

Short-rib on the bone can also be roasted to great effect.

I think neck of pork can come up as beautifully as belly, and the French were onto something when they used the top or thick end of a fillet of beef to create the mighty Chateaubriand.

If it's lamb you're thinking, but you want to try something other than leg or shoulder, ask your butcher to trim, tie and roll a short saddle.

For something that's reasonably priced, meanwhile, try a nice shoulder of veal, often sold as veal blade.

If you're confident in the kitchen, why not try roasting something from the range of delicious and interesting seasonal game birds that are now widely available in Australia? You could be talking pheasant or guinea fowl, partridge or pigeon. I'm partial to a good-sized free-range duck, too. They offer interesting textures and flavours that will challenge and please the family at the same time.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, check out our How-To section.

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